Gingerbread for breakfast is delicious! Dust these gingerbread pancakes with powdered sugar and take a taste and you might just forgo the syrup. I use unsweetened vanilla almond milk, but you could use regular almond milk or soy milk as well.
Gingerbread Pancakes
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 15minutes |
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| Gingerbread Pancakes
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Ingredients
- 1 1/2cup white whole wheat flour
- 3tablespoons yellow cornmeal
- 3teaspoons baking powder
- 1 1/2teaspoons unsweetened cocoa powder
- 1teaspoon ground ginger
- 1/2teaspoon ground cinnamon
- 1/2teaspoon ground cloves
- 1 1/2cup unsweetened vanilla almond milk
- 3 egg whites(or 1/2 cup liquid egg whites)
- 3tablespoons molasses
- 3tablespoons canola oil
- powdered sugarfor dusting
Servings: people
Units:
Instructions
- In a large bowl combine the flour, cornmeal. baking powder, cocoa, ginger, cinnamon and cloves.
- In a separate bowl whisk together almond milk, egg whites, molasses and oil.
- Make a well in the dry ingredients and add the wet ingredients. Stir just enough to moisten; batter will be lumpy.
- Spray a griddle or large skillet with cooking spray (or use a non-stick pan). Pour 1/3 batter onto pan for each pancake.
- Cook until top is bubbled and edges are dry; turn pancakes over.
- Dust with powdered sugar and serve.
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